These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I crave noodles with a little more color, perhaps, and more texture and flavor. Must be the “maximalist vegetarian” in me. Always more veggies!
This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and green onions, of course. I replaced some of the noodles with tons of crisp raw veggies, plus I added tiny sesame seeds, toasted to bring out their best.
The bold but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I added some chili flakes for extra heat, which you can scale up or down to suit your preferences.
From what I’ve read, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not authentic, but they are tasty. I can’t stop going back for more.
Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.
This recipe is an updated and improved version of a very old recipe on my blog called “Soba Noodles with Vegetables.” Way back in 2011, I wasn’t quite satisfied with the seasonings, but I wasn’t sure how to fix them. I’ve revisited the recipe and tweaked it to yield exactly the flavor I’ve been craving all this time.
If you’re a fan of the old recipe, view the original recipe as a PDF here.
Craving more noodles?
Try these related recipes:
- Peanut Slaw with Soba Noodles
- Sugar Snap Pea and Carrot Soba Noodles
- Almond-Sesame Soba Zoodles with Quick-Pickled Veggies
- Colorful Veggie Lettuce Wraps
You might also enjoy my Fresh Spring Rolls with Peanut Sauce, Crunchy Thai Peanut & Quinoa Salad, and the Fresh Sesame Soba Spring Rolls with Peanut Dipping Sauce in Love Real Food (page 98).
Please let me know how your sesame noodles turn out in the comments! I love hearing from you.
Veggie Sesame Noodles
- Author:
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese-Inspired
- Diet: Vegan
This riff on sesame noodles features tons of colorful vegetables. This recipe is healthy and easy to prepare—perfect for bringing to get-togethers! It’s vegetarian/vegan and easily gluten free. Recipe yields 6 side servings.
Ingredients
- 8 ounces soba noodles or spaghetti noodles of choice*
- ¼ cup raw sesame seeds
- ⅓ cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
- ¼ cup toasted sesame oil
- 2 tablespoons lime juice (about 1 medium lime)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed or minced
- ½ teaspoon red pepper flakes, to taste (scale back or omit if sensitive to spice)
- 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼th medium cabbage)
- 3 whole carrots, peeled and then sliced into ribbons with vegetable peeler (about 1 ½ cups)
- 1 red bell pepper, sliced into very thin strips
- 1 bunch green onions, chopped
- ½ cup chopped cilantro
- Optional: 2 cups shelled edamame, steamed
Instructions
- Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
- Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
- In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
- To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and optional edamame to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.
Notes
Recipe adapted from Last Minute Sesame Noodles on Aggie’s Kitchen, originally from Eatingwell.com
*Make it gluten free: If you are sensitive to gluten, seek out 100% buckwheat soba noodles (I like Eden Foods’ brand) or substitute your favorite sturdy gluten-free spaghetti.
Change it up: Try adding a tablespoon or two of peanut butter to the dressing. Or, play around with the vegetables used here—you’ll just need about 5 cups total. For additional protein, include the optional edamame or serve with crispy baked tofu on top, or add a fried egg or scrambled eggs.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Heidi @ Food Doodles
That looks so good! I love the bright colors. And I love soba noodles and I’m always looking for new ways to try them, so this is perfect. I love using all the veggies in this. I’m going to try this for sure, peanut butter sounds like an awesome option!
kate
Hooray, please let me know how it turns out! I have a hunch that you could toss peanut butter with the warm, cooked soba noodles if you want to incorporate it with the whole batch.
Jane
So lovely . . . We just had it for lunch. I used everything, added basil and substituted peanut butter for almond butter and made more dressing than required… Delicious!!
janet
wow – this is a stunning salad, Kate! It looks fantastic with all those colours! :)
chinmayie @ love food eat
I always love colourful dishes and this looks great!
I have never tried soba noodles so when I pick some up I will have to try your recipe :)
Jean
This looks AMAZING! I’ll have to try this out for my boyfriend, he’s a bit of a soba junkie.
kate
I’m a bit of a soba junkie after trying this recipe. I went back to the gourmet store and stocked up on noodles. Can’t wait to try more variations!
Jes
I don’t know if it’s okay to make requests. But if you could come up with a recipe that requires the use of several HUGE cucumbers, that would be awesome. It’s the only thing my garden is producing out the wazoo. I’ve made cucumber water, quick pickles, and we’ve had cucumber on every salad since the start of June! Maybe you could start an “Ask Kate” portion of the blog? Hehe. But seriously.
kate
I love that idea! I have some cucumber recipes up my sleeve for you, but I probably won’t be able to make them until next week. I’m going to Denver on Thursday, and hanging out with Kirsten Thursday through Saturday!
(!!!!!)
Jenny
Cukes make good dehydrated chips. Also remember local Foodbank.
★★★★★
Peggy
I just love that opening photograph – so gorgeous! And I love soba noodle dishes so I’ll be saving this one for sure =)
Katrina
This salad sounds lovely! Great combo of flavours. Yum!
Vivian
Just made the recipe tonight. It was easy, fresh and super healthy. Added chicken breast on top. Super tasty!
kate
I’m so glad to hear you enjoyed the recipe! It is super healthy, and even more filling with chicken, I bet.
Kristen
This meal looks delicious! The colors are incredible and the flavor sounds perfect. I’ve never experimented with cooking Asian cuisines but you’ve just inspired me to give it a try. Great job Kate :)
kate
Go for it! This recipe is really easy. All you have to do is cook the pasta, chop the vegetables, and throw it all together!
ASHLEA
This salad looks so great and refreshing! I think I can handle turning on the oven just long enough to cook those noodles.
Vivienne
love the colours – one perfect rainbow meal :D
ive been having soba a lot lately as well…i use tahini + soy sauce instead of PB though. will try the PB version next time!
kate
I never would have thought to add tahini! I’m going to try that soon.
Kristin
Gorgeous, gorgeous salad! With the heat of summer settling in, I’ve been craving salads much more than usual–and this one looks and sounds perfect. I’m in love with these photos.
Mary
YUM!! Can’t wait to try it; soba noodles are our favorite. The jalapeño and lime sound so dream, too.
katied
8 or 8 oz soba noodles? Thanks for the pb idea!
kate
Sorry, 8 ounces! That’s a full package of noodles.
Trini
Made this tonight. Delicious!!!! I added steamed kale and it complemented the flavors really well. Psyched I have leftovers for tomorrow’s lunch. Yum!
Amanda
Made this for dinner tonight but I stir fried the veggies (except the onions) and added a tablespoon of Tahini to the sauce. I wanted a hot meal. It was great! My husbands favorite so far, my little guy loved it too! I can’t wait for lunch tomorrow for some leftovers lol.
BarbaraAnn
Kate, I will make this recipe the first one I try with Soba noodles! I don’t know if 1/2 c. tamari sauce means reduced TO or reduced FROM 1/2 cup. Can you help please? THANK YOU.
kate
Hi BarbaraAnn, I’m sorry for the confusion. The recipe calls for 1/2 cup of tamari sauce. I recommend using reduced sodium tamari sauce to cut down on the saltiness of the dish.
Tonya
I’ve been meaning to make this salad for weeks and finally did so tonight. I am on my third bowl of it! Absolutely delicious and beautiful to look at.
I did add the juice from half a lime, 1 T. peanut butter and half a seeded jalapeno. It definitely has heat, but in a good way. I think that my kids would have preferred it without the jalapeno and maybe reduced the red pepper flakes. The only thing I did wrong was use regular tamari instead of reduced sodium and the dish did turn out a tad too salty.
★★★★★
kate
I’m so glad you enjoyed the soba noodle bowls, Tonya! Regular soy sauce/tamari can be way too salty, but I’m glad it still turned out ok!
Alex
Hi Kate!
Any idea how long leftovers of this salad keep in the fridge? I wanted to make ahead for lunch for the week but wanted to know if you knew how long I could save it for, and if I should keep the dressing on the side for now or if it’s okay to throw in ahead of time.
Thanks!
kate
Hey Alex, great question! I mixed up this salad all at once and enjoyed the leftovers for several days without problems. The only ingredient here that will wilt in the dressing is the cilantro, so you might want to keep that separate and add it to each bowl before you’re ready to eat. Otherwise, I think you will be all good! The tamari should act as a bit of a preservative so I would think that this salad will last for 4 to 5 days in the fridge (maybe longer, I trust your judgment here).
Michelle
This is a great recipe, although I couldn’t make the dressing work as is; the 1/2 cup of tamari was too much for me. Instead, I made the dressing with 1 T of tamari and that did the trick. This recipe is going into my rotation.
Carolyn
I’m a little late to the party, but this is a keeper! I added jalapeño and used fresh veggies and it was perfect. Now on to more of Kate’s tasty recipes :) go Kate!
kate
Thanks, Carolyn!
G N
I made this today – very good – thanks for the inspiration. I made it with what I had in the house, so used fresh parsley rather than cilantro and I had no edamame so there were no beans and I had no spring onions but a ton of chives so threw in a bunch of those. I also used tahini rather than peanut butter.
I think you could make it 2 flavor styles – one more Thai inspired with peanut butter and crushed peanuts instead of sesame seeds, using also lime and cilantro. And one more Japanese with the sesame seeds,and use tahini to keep the sesame flavor theme going. I think it would also be good for the Japanese-y style with some fresh chopped ginger or little Japanese pickled vegetables … next time !
★★★★★
Kate
Fantastic suggestions, GN! Glad you enjoyed it.
Tess Danesi
This was a HUGE hit at my birhday bbq yesterday. We had Thai inspired smoked ribs with a pineapple/vinegar/fish sauce dipping sauce and marinated skirt steaks and this salad was a perfect counterpoint. Thanks for a wonderful, delicious and healthy recipe!
Kate
Happy to hear that you enjoyed the salad, Tess! Sounds like it complemented the rest of your meal nicely.
Olivia
What a wonderful recipe!! Easy, delish, healthy and beautiful ! Can’t wait to have my friends over to serve this dish. So glad I came across your site! Thank you !
★★★★★
Nicole
This salad is fantastic. I am moving towards a semi-raw diet. So this dish fits perfectly. I used Bragg’s amino acids instead of the tamarind and added garlic, mushrooms, and ginger. Thanks for his dish. It will be a regular in my house
Aubree
I made this last night and it was delicious! Super healthy and flavorful. This would be a great recipe to make on a Sunday and have for packed lunches (except that when I made it my boyfriend liked it so much he ate it all!)
★★★★★
Kate
Thanks, Aubree! I’m so glad you two enjoyed it. I can’t blame your boyfriend, I lose all control in front of a bowl of soba noodles myself.
Keri
I am so exited to have found this….looks amazing! Question – do you use seasoned rice vinegar? Or just rice vinegar? Thanks!!
Kate
Thanks, Keri! I used regular, unseasoned rice vinegar. Be sure to use reduced sodium tamari/soy sauce… the regular stuff is too salty.
Kristen
This is one of my favorite dishes of all time, and is now a staple in our house since I found it about a year ago. Even my 10 year old likes it!! Just saw your brussell sprout & peanut soba noodle slaw recipes. Can’t wait to try them out!
Kate
Kristen, that’s great to hear! Thank you. Hope you love the other recipes just as much. :)
Katherine B
I made this salad 2 years and a day ago for my first Sunday dinner with friends in college. It was delicious and a huge hit (a couple friends found it too spicy, an easy fix for them.) I decided to make it again tonight (adding baby corn!) with hopes of having it for lunch each day this week. Well, I forgot just HOW much this makes. I’ll have to get eating :) Thanks for an awesome recipe, and one I’ll keep coming back to for sure!
★★★★★
Kate
That’s great to hear! Thank you, Katherine! Baby corn sounds like a fun addition. Enjoy. :)
Minna
Yumm!! this was really nice. I made a big batch of it to eat throughout the week for dinner. Edamame beans are sort of hard to come by in Australia, but I substituted them for sugar snap peas, which also tasted delicious! Serving it with peanut butter is a really good idea aswell :)
★★★★★
Kate
Thanks, Minna! Glad you enjoyed the recipe! I bet sugar snap peas were great.
Krista
I’m making this for the millionth time upon request from my eldest. Such a good way to get vegetable matter into the kids. It’s also my go to summer potluck share, so Thank You for the recipe!
★★★★★
Kate
Yay, happy to hear your kids are enjoying this veggie pasta! Thanks, Krista!
Jackie G
So delicious! I made this dish last night. I added fresh basil, garlic and ginger. The peanut butter addition for lunch today was even better. Thank you!
★★★★★
Kate
Thank you, Jackie! Really glad to hear it!
Sarah Gallegos Bielecka
This dish is fantastic (coming from a soba-holic)! We added a tablespoon of tahini that thickened the sauce and added extra flavor. Highly recommend. Thank you!
Kate
Yay, thanks Sarah!
Maddie
This looks really good! I was thinking of making it for meal prep as dinners for throughout the school week. How long does it last in the fridge? Thanks x
★★★★
Kate
Maddie, I’m sorry I didn’t see your question sooner! I’d say it will keep well for up to four days.
Emilie
I love this recipe and just made a double batch for the second time. I put a little freshly grated ginger in the sauce, added tofu and subbed peanuts for sesame seeds and it turned out great. The sauce is enough for a double batch. Great recipe and I love the
★★★★★
Kate
Thank you, Emilie! Your version sounds awesome.
Metalmom
Hi Kate,
I love love love your recipes! I make them several times a week. I’m looking for hot recipes now, for the cold weather. Thanks so much!
Metalmom
Jodi
Seems like the ingredients section has disappeared!
Kate
Jodi, thank you for bringing that to my attention! I really appreciate it. It’s fixed now. I recently made some changes in how my recipes display and somehow a few of them lost their ingredients or instructions along the way.
Jodi
No problem. I love this recipe :)
★★★★★
Lydia
It’s so good!!! I made it with frozen veg because I’m a student who needs food to last but it was still amazing especially after adding cashew butter My palates went through a unicornific experience
Kate
Oh, I’m so glad it worked out with frozen veggies, too! Great that you loved it, Lydia. Thanks.
Jennifer
So colorful and delicious! You know it’s good for you with all that color! I used zero noodles and added some black beans for a little more protein and made it a dinner. Yum.
★★★★★
Kate
Yum! That sounds delicious, Jennifer. Thanks!
Gaby
Wow, this is seriously delicious! The sauce to veggies and noodle ratio is perfect and it has so much flavor! I’ve been trying to find a great recipe to take with me on my trips (Flight Attendant here), and this is perfect. Thanks Kate!
★★★★★
Kate
Great! I hope this works as a nice in-flight lunch for you, Gaby. :)
Skye
This is the first comment on a recipe that I’ve ever made because I wanted to thank you! I came across this about 1.5 years ago, scrolling through the internet. I never had cooked with soba noodles before, and this recipe, along with the sugar snap peas & carrots recipe, kick started a love of soba noodles. I’ve used both these receipes as the basis for countless meals. Thank you!
Kate
Well thank you for taking the time to comment, Skye! I’m so glad you enjoy this dish so much!
Alex
Hi Kate,
I noticed that canola oil is not listed as one of the ingredients for this dish, but it is in the instructions (step 3). Could you clarify whether or not it is one of the ingredients?
Kate
Sorry about that, Alex. Canola was originally an option listed in the ingredients list but I don’t like to recommend it any more. You can use peanut oil or olive oil.
Denise
My new favorite salad. I love soba noodles and adding all these fresh veggies made it a meal.Need to invest a little time in prepping the veggies but very simple to put together. I made just half the recipe and still had plenty for 2 more meals. Outstanding. Would be great to take to picnics too.
★★★★★
Kate
Wonderful, Denise! Thank you, for your review.
Brianne
This was so delicious – not to mention quick and easy. We made a batch to bring to the beach – Yum!
★★★★★
Kate
Thank you, Brianne!
Ophelie
Once again a super successful recipe! Colorful, highly adaptable to whatever vegetables are available at the moment, and I just can’t get enough of that sesame soy taste!
★★★★★
Kate
Thank you, Ophelie!
Kloe
This recipe has become a favourite in my house and one that is requested quite often. Love the freshness of the veggies and flavours of the sauce. Tastes even better the next day!
★★★★★
Kate
Wonderful, Kloe! Thanks for the review.
Julia
Amazing salad. Made it for a pot luck and arrived late. I hadn’t tasted it yet and between two couples we devoured the whole bowl of a double recipe. (A few others tasted it after their meals… we were glad they had eaten!) This will be a staple from now on.
Made this to eat on top-
1 cup salted roasted peanuts and 3 jalepenos chopped in the processor. Add a splash of lime and serve on the salad. Made it SOOO good and spicy.
★★★★★
Kate
Thank you! Thanks for sharing your topping. Sounds delicious!
Olivia Glass
LOVE, Love this recipe. Have prepared it now countless times, and also today. Which prompted me to finally rate the recipe.
This is a stand by for any get togethers at my house, but I love it so much that often I fix it just for myself
Just an interesting little tid bit – I live in NC. I shared this recipe with my niece who lives in Toronto, when i casually mentioned that it is from the Cookie and Kate website- she told me, to my big delight, that it is her favorite blog as well….she happily uses many of your recipes.
★★★★★
Hayley
I JUST made the spring rolls in your cookbook for lunch today so this is such a coincidence! I don’t have any rice paper rolls leftover but plenty of soba noodles so I will definitely give this one a go next. I really crave fresh, veggie-packed dishes this time of year. Great to take advantage of the summer seasonal produce.
Kate
That is a great idea, Hayley! I’m excited you loved the spring rolls form my book. Check out my spring roll recipe on the blog too. :)
Barbara Hoban
This looks absolutely delicious but I wanted to check that the sesame oil needs to be toasted (in instructions)as well as the seeds?
Kate
Hi! You will want to use already toasted sesame oil. I hope that makes sense!
Gianna B
This sounds good (and I love all your recipes) but if you want really out-of-this-world, just amazing sesame noodles I highly recommend Chinese Sesame Paste. You can get it at any Asian grocery store, or online easily. It really does give it that perfect flavor like you get at a restaurant.
★★★★
Kate
Thank you for sharing, Gianna!
Rose
Hi Kate
I think you mean to toast the sesame seeds not the oil?
Kate
Hi Rose! You want to toast the sesame seeds per direction and use toasted sesame oil. Dose that help?
Rose
Thanks Kate. I just checked my sesame oil and it does say ‘toasted’ but I’ve never bothered to read the small print before. I am now wondering if all sesame oil is automatically ‘toasted’. But yes, it does help, many thanks
Kate
Let me know what you think, Rose!
JANE KEIL
Loved the flavours and crunch! we added Edamame,it was perfect for a substantial but lighter winter dinner plus some left for lunch the next day. Lockdown #2 is brighter for your recipes – thank you so much :)
★★★★★
Shirley Snyder
I made this tonight and it got rave reviews from all! Beautiful and nutritious as many of your recipes are. I did add the 2 TBS of peanut butter to the warm noodles as you suggested. I also ruined my soba noodles by overcooking and I followed the package directions so if you use soba noodles, err on the side of undercooking them. I used regular spaghetti and although perhaps not as nutritious, it was very tasty!! Thanks Kate for another great recipe!!!
★★★★★
Tiferet Schafler
Hi! Can I use whole wheat noodles as a susbsitute?
Kate
Hi! Sure, just make sure to follow the package directions.
Rebecca
Kate, this is delicious! The slight spiciness and the warmth of the sesame oil are perfect when partnered with the cool cabbage and carrots. I made it exactly as written (although my store was out of udon, so I used somen noodles), and I’ll keep making it for years to come!
★★★★★
Kate
Wonderful, Rebecca! Thank you for sharing how much you enjoyed this recipe. I appreciate your review. :)
Alana Lubenkov
I made this last night. I’m sitting at my desk eating the leftovers for lunch and it shocked me how much mine looks like the photo. Usually my recipes look nothing like the photo online. It really is colorful and so tasty. I will make this again.
I just bought the Kindle version of your new book…. I’m so excited! My coworkers and I are huge fans. You are amazing!
★★★★★
Kate
You’re so sweet! I’m happy everyone loved it. Thank you for making it and taking the time to review.
Diana
Just made this now, to serve with fresh salmon tonight. I was not sure I would like this salad but it is really good.
★★★★★
Kate
Thank you for sharing, Diana! I’m glad you were surprised.
Sabena
So delicious! *******
★★★★★
Kate
I’m glad you loved it, Sabena!
Sheila
This salad is AMAZING! It is visually gorgeous and the flavours are bright and absolutely delicious! Even my veggie resistant teenagers devoured it! I didn’t have soba noodles so used whole grain spaghetti and I love spice so drizzled a little Sriracha on mine! Another home run, thanks Kate!
★★★★★
Rachel
This is SOOOO what the doctor ordered! I had a huge cabbage I’ve been trying to use up. This was fresh, delicious and so beautiful to look at haha. The perfect light lunch :)
★★★★★
Elly
My boyfriend and I are huge fans of your recipes. We made this one today and enjoyed it very much. We used oxheart instead of red cabbage, as we only last week had your (equally amazing!) peanut slaw noodle salad with red cabbage. Keep up the great work! Best wishes from the Netherlands, Elly
★★★★★
Adriana Gutierrez
What a spectacular looking salad! I’m serving my low- carb version with zucchini noodles topped with grilled chicken!
★★★★★
kim
Made this tonight and it was fantastic. I added the edamame and used your baked tofu to put on top of it as well. I love that you have all the suggestions for variations at the end of your recipes. I am not someone that loves to cook normally and so far since March I have cooked every single night for my family during this time. I am now taking pride in trying to new recipes and making great food, especially for my vegetarian son. I started with your banana nut bread, zucchini bread and carrot cake muffin recipes. (the coconut oil and honey ingredients was genius). They were so good that I now trust any recipe you have. Thank you for providing so many wonderful recipes and giving me so many successful meals.
★★★★★
Kate
I’m happy you loved it! Thank you for sharing, Kim.
Shirley Lipa
I made this for dinner last night. No Soba noodles in the house so I used 8 oz. of rice noodles and it was delicious! Very colorful and tasty!
★★★★★
Diane
We loved this, but I found there were too many noodles so the veggies didn’t shine as much as I’d hoped. (Hence 4 stars.) I’ll make it again, but with fewer noodles. That would be okay for the 2 of us. We generally love your recipes!
Diane
★★★★
Debbi
Thanks for highlighting this recipe again. Made this morning before it got too hot, we will enjoy for dinner tonight. I used bucatini pasta as that is what I had. Fearful of ending up with too salty of a finished product, I didn’t salt the pasta water. Finished dish needed a bit more salt so I ended up mixing a tablespoon regular soy sauce with a tablespoon tahini. Also added snow peas instead of edamame as that is what I had. Delicious! We love all of your recipes.
Suzanne Beaudoin
Made this for the family tonight as I had leftover cabbage (nappa, not red) I was looking to use up. It was A-MA-ZING!!! Did not add the pb. It was perfect as is. Will make it again! Thanks! Suzanne from Ottawa, Ontario.
★★★★★
Jessica
I made this for my lunches this week and it’s FANTASTIC! I used a bag of shredded green cabbage and carrot to save some time and used liquid aminos instead of soy sauce/tamari. Thanks so much, I’ll definitely be adding this to my regular recipe rotation!
★★★★★
Erica
I love the fresh crunch of the veggie. Best of the day of.
★★★★★
Patrice
Wow!! Bringing this to every picnic I go to from now until eternity! Delish!! Ran out of limes so used a little rice vinegar and it tasted great!
★★★★★
Kate
I’m glad you loved it, Patrice! Thank you for sharing how you made this work with what you had.
Elissa M Chasen
Absolutely delicious. I highly recommend. I am one that always makes my own spin on other recipes, but I followed this one to the T and it was superb. I made the crispy baked tofu to serve on top and it made a fantastic dinner.
★★★★★
Kate
I’m glad you loved it, Elissa! Thank you for your review.
Emily
This was REALLY easy to make, and delicious! Thanks Kate!
★★★★★
Kate
You’re welcome, Emily!
Seattlecook
Another hit! I added about 2 tablespoons of peanut butter to the dressing. Didn’t pay attention to the caution about soy sauce being too salty, so had to water it down by about 1/4 cup. Won’t make that mistake next time. Also added poached shredded chicken for the family carnivores. This is really fresh and tasty.
★★★★★
vanessa
Yum! Crispy textured vegetables and delicious soba noodles complete this appealing and mouthwatering salad. We enjoyed it as the recipe instructed and with the addition of the the edamame. I had some snow peas in the fridge so I added those in as well. My only change would be to break the soba noodles in half before cooking- they were a little long for the salad however did not distract from all the wonderful flavors.
★★★★★
Kate
Thank you for sharing, Vanessa! I appreciate your review.
kukb@aol.com
This was really delicious! The flavor deepens even more the next day.
I discovered I had no ginger root and added more lime juice and garlic to the dressing as well as a splash of rice vinegar hoping to
compensate. It was still excellent but I can’t wait to make it again
with the ginger and switching up the veggies a little. I did also add
strips of a commercial teriyaki tofu to add some protein. The veggies used in the photographs were a beautiful choice of colors! Great
choice for a hot summer day meal!
★★★★★
Eve
Made this exactly as written and loved it. Perfect for pack for WFH lunch. Can’t wait to try the peanut butter and tofu suggestion.
★★★★★
Tamara
Yum! Made this for my family for dinner last night and everyone LOVED it. I had some summer squash so I added that in (one more color!), but then also just slightly cooked the peppers, carrots and squash in vegetable broth, as opposed to having them raw. Also added some tofu. Delish!
★★★★★
Kate
Love hearing that, Tamra! Thank you for sharing.
CRH
Another wonderful recipe, very flavorful and easy. This was enjoyed by a non-salad eater, I think because it didn’t taste like “salad.” A note in case it is helpful for others–after the leftovers spent a couple of days in the fridge, the dressing and veggies were even yummier, but the noodles were a bit soggy. Next time I think I will add the noodles in stages to prevent this.
★★★★★
Kate
Thank you for your feedback, CRH! I appreciate it.
Claire
I made this with edamame noodles and added zucchini ribbons since tis the season for lots of zucchini! I liked it, but my husband said it was too wet. Maybe that’s due to the zucchini addition? I found the ribbons to be kind of a pain to make, and the whole business a bit unwieldy to toss together, so probably won’t go in rotation for me.
Kate
Hi Claire! I’m sorry you variation didn’t turn out the best. Zucchini noodles start to release water once they come in contact with salt. That is likely the culprit.
Carol
Wow, this was really delicious. I added edamame and topped with some of your Baked Tofu to make a meal of it. My husband and I both enjoyed it. Satisfying and healthy.
★★★★★
Michelle Labrie
This recipe is truly a feast for the senses. I made this for the first time this evening and it was AMAZING. I added fried tofu chunks and hard boiled egg slices to turn it into a main dish. My son opted to add fresh minced jalapeno in place of the red pepper flakes, and just a splash of red wine vinegar, along with the fresh lime juice and ginger. Wow, we loved the crunch of the fresh veggies, all the fantastic smells and bright colors. Thank you for sharing another epic recipe!
September 5, 2020
★★★★★
Maia C
Wow! This was an instant family favorite, which is not an easy feat with some “selective” teen diners :). As well, this is possible the first time a recipe proved EASIER to make than I anticipated.
★★★★
Cathy
Made this last night and loved it! I will definitely be makingthis again!
★★★★★
Debbie Simon
This was off the charts delicious. There has not been a miss yet on your site, but this one was exceptional. Thank you so much for your offerings!
★★★★★
Kate
You’re welcome, Debbie! I’m happy you loved it.
Libby
This sounds great. My daughter has a soy allergy, can you suggest any alternatives for the tamari/soy? Thanks
Kate
Hi! I haven’t tried it here, but maybe try coconut aminos? They tend to have similar flavor.
Pnut
Have a bag of coleslaw. Think I could just use this?
Sue
Made this with zoodles and added 2T Pb to sauce. Thanks for this awesome recipe; we love it!
★★★★★
Deb
Made this recipe. My ppl loved it. Added more sesame seeds, but it made lots and we have more for tomorrow.
★★★★★
Kate
That’s great! Thank you for taking the time to comment, Deb.
Karen
The veggie sesame recipe looks delicious. Any suggestions to further reduce the sodium in the the low sodium soy sauce or reduced sodium tamari sauce? Or an alternative ingredient?
Kate
Hi! You can use reduced sodium, but I don’t have an alternative as it’s a primary ingredient.
Patricia Outland
My husband and I loved this. I added grapefruit and avocado and the grapefruit worked really well. I wanted to have added a little more. I’ll definitely make this again. Thank you. We got your cookbook as a gift and use it a lot.
Laurie Patterson
I’ve made this recipe several times, for family and friends, and it’s a winner every time! So beautiful in every way! Prep is simple, putting it together is foolproof!
★★★★★
Ashley
This is by far one of my all time fav recipes! The flavors are delicious, I love all of the colors, and it’s packed with veggies!! Plus it doesn’t take long at all to make. Thanks for always coming up with the most delicious and creative recipes, Kate! You are amazing!
★★★★★
Kate
I love that it’s a favorite, Ashely! Thank you for sharing.
Stacy
Made this tonight and was blown away! My husband and I scarfed it down and I am thrilled to have some leftover.
I added a little stevia/monk fruit to the dressing for a touch of sweetness and also added crispy tofu. Other than that I made it exactly as written. So tasty and fresh! Will definitely make this again.
★★★★★
Shannon
This is SUCH a delicious recipe. The first time I made it, I was over the moon, but I found that as the salad “marinated” for the next day, it was not as good (which you do note!). But I solved this by prepping the salad in separate containers and just adding the dressing the day of. Four days of awesome lunches! :)
Kate
Great to hear, Shannon! Thank you for your review.
Yuca
just made one are lunch with carrots, Cilantro, purple onions, green peppers, and spring onions. LOVED it.
★★★★★
Becky
This recipe is sooo good! I used Savoy cabbage and sautéed all the veggies in sesame oil for a warmer dish with an egg on top. So bright and clean!
★★★★★
Kate
I’m happy you loved it, Becky! Thank you for your review.
Rachel
So delicious! Can’t wait to take this to potlucks as a vegan option! (When we can have potlucks again, of course)
★★★★★
Sarah Hassler
Crazy question: how do you think an egg on top would be? Gilding the lily or total yum? I’m a big Bibmbop fan and love it when the yolk adds to the dressing.
Kate
Sure! You could add an egg for more protein.
Sarah Hassler
I fixed this last night w/o egg this time and it was a HUGE hit. Served it w your broccoli salad. Perfection!!!!
★★★★★
Kelly
This always taste so fresh and delicious. Easy way to get some veggies in. Thanks!
★★★★★
sharon
I literally always come back to this recipe! Modifications to switch it up- shrimp if you want more protein, adding avocado if eating same day, and more lime never hurts!
★★★★★